Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef

Hartman, Guy J.; Jin, Qi; Collins, G. J.; Lee, Ken N.; Ho, Chi Tang; Chang, Stephen S.

doi:10.1021/jf00119a027

Cited by 43 publications

(10 citation statements)

References 6 publications

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“…A heterocyclic sulfur-containing compound, 2-methylthiophene, was also identified in this study. Sulfur-containing compounds, especially those containing heterocyclic rings, play important roles in generating meaty aromas in a variety of meat products (Wilson et al, 1973;Chang and Peterson, 1977;Golovnja and Rothe, 1980;Shankaranarayana et al, 1982;Hartman et al, 1983;Shahidi et al, 1986;St. Angelo et al, 1987) and were considered important volatile aroma components of marine crustaceans (Kubota et al, 1980(Kubota et al, , 1986Choi et al, 1983).…”

Section: Resultsmentioning

confidence: 99%

Volatile Flavor Components from Boiled Crayfish (Procambarus clarkii) Tail Meat

Vejaphan

Hsieh

Williams

1988

Journal of Food Science

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The volatile flavor components of boiled red swamp crayfish (Bocambum clurkii) tail meat were characterized by a combination of dynamic headspace concentration on a porous polymer trap, high resolution gas chromatography, mass spectrometry and chromatographycoupled aroma sniffing evaluation. A total of '70 volatile compounds in many different chemical classes were identified and reported for the first time in crayfish tail meat. Various components gave green grassy, woody, buttery, metallic, or sulfur-like aroma characteristics. Most of the sensory characteristics of the individual components in the aromagram agreed well with the identification of the chemical structures eluted within the corresponding chromatographic period. However, several pleasant nutty, meaty and salty-meaty areas in the gas chromatographic aromagram remained unidentified.

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Section: Resultsmentioning

confidence: 99%

Volatile Flavor Components from Boiled Crayfish (Procambarus clarkii) Tail Meat

Vejaphan

Hsieh

Williams

1988

Journal of Food Science

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“…Fried potatoes were also found to contain similar nalkyl substituted compounds (65,66). Oxazoles with similar n-alkyl substituents were also found in fried potato, but in roast beef and fried bacon the oxazoles reported had the long n-alkyl substituents in the 4 position (32,33). Mechanisms for thiazole and oxazole formation in heated foods have been suggested to involve aldehydes, usually acetaldehyde and Strecker aldehydes (Figure 6), and it is reasonable to assume that lipid derived aldehydes can participate in these reactions to yield the long chain 2-alkyl thiazoles and oxazoles, although the formation of the 4-alkyloxazoles requires a modification to this mechanism.…”

Section: Interaction Of Lipid With the Maillard Reactionmentioning

confidence: 83%

“…Related reactions involving hydrogen sulfide instead of ammonia provide pathways to the 2-alkylthiophenes, which have also been found in roast or pressure cooked beef and fried chicken. Several thiazoles with long n-alkyl substituents in the 2 position have been reported in roast beef, fried chicken, and fried bacon by the research group at Rutgers University (31,32,64). Fried potatoes were also found to contain similar nalkyl substituted compounds (65,66).…”

Section: Interaction Of Lipid With the Maillard Reactionmentioning

confidence: 97%

Flavor Compounds Formed during the Maillard Reaction

Mottram

1993

Thermally Generated Flavors

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The Maillard reaction is one of the most important routes to flavor compounds in cooked foods. The initial stages of the reaction involve the condensation of the carbonyl group of a reducing sugar with an amino compound, followed by the degradation of the condensation products to give a number of different oxygenated compounds. The subsequent stages of the Maillard reaction involve the interaction of these compounds with other reactive components such as amines, amino acids, aldehydes, hydrogen sulfide and ammonia. These additional reactions lead to many important classes of flavor compounds including furans, pyrazines, pyrroles, oxazoles, thiophenes, thiazoles and other heterocyclic compounds. The large number of different reactive intermediates that can be generated in the Maillard reaction gives rise to an extremely complex array of volatile products. This review discusses some of the reaction pathways by which the important aroma compounds of different cooked foods may be formed.The term "Maillard Reaction" is used to describe the complex series of chemical reactions between carbonyl and amino components derived from biological systems. In foods it results in the production of flavors and the browning of the food. The reaction is named after the French chemist Louis-Camille Maillard who, in 1912, observed the formation of brown pigments when heating a mixture of glucose and lysine (1). The significance of the Maillard reaction for food is not confined to the production of color and flavor; reduction of nutritional value from the loss of essential amino acids other nutrients, such as ascorbic acid, the possible formation of toxic components, such as imidazoles, and the antioxidant properties of Maillard reaction products are all areas of much interest to the food industry. However, the reaction is one of the main sources of flavor in cooked foods and, with the increased availability of sophisticated analytical techniques, studies of the Maillard reaction as 0097-6156/94/0543-0104$06.75/0

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“…Six years later, the other members of the class, including 5-acetyl-2,4-dimethyloxazole (L-37) and 2-phenyIoxazole (L-34) as well as the «-alkylated compounds, were identified (44,45). The synthesis and aroma properties of alkyloxazoles and alkylthiazoles identified in cocoa butter (136) and in the volatile constituents of roasted beef (412) have been published. Twenty-four alkyloxazoles have been found in the volatile compounds from french-fried potatoes, and the synthesis of most of them has been reported (413).…”

Section: Oxazolesmentioning

confidence: 99%

Coffee, cocoa, and tea

Flamen

1989

Food Reviews International

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This review deals with the chemistry of the odoriferous constituents of the volatile part of the flavors of coffee, cocoa, and tea. A general survey of the analytical studies which have been conducted on these aromas is presented. A list of identified compounds mentions the year of their first discovery and the reference of the corresponding publication. Comments are given on the structure, the origin, and the organoleptic properties of some typical constituents. In the last section the organoleptic characteristics of the three beverages are discussed on the basis of their distribution among the various functional classes.

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Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef

Cited by 43 publications

References 6 publications

Volatile Flavor Components from Boiled Crayfish (Procambarus clarkii) Tail Meat

Volatile Flavor Components from Boiled Crayfish (Procambarus clarkii) Tail Meat

Flavor Compounds Formed during the Maillard Reaction

Coffee, cocoa, and tea

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